Serves 6
45 min
Chicken and Biscuits
Recipe GLPRb484d43a3a56da
Tender homemade biscuits topped with a creamy chicken gravy in this classic comfort food. Flaky biscuits are baked until golden and then split, filled with a savory sauce made from sautéed vegetables, chicken broth, and succulent cooked chicken.
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Ingredients
2 cups self-rising all-purpose flour
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup whole milk
All-purpose flour for dusting
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups reduced-sodium chicken broth
1/2 teaspoon chopped fresh thyme
1/2 cup half-and-half
3 cups chopped cooked chicken
1/2 teaspoon fresh lemon juice
Directions
Position an oven rack in the middle of the oven and preheat to 450°F.
In a large bowl, combine the self-rising flour and cold butter pieces. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse meal with small pea-sized butter lumps remaining. Add the milk and stir with a fork just until a sticky dough comes together, being careful not to overmix.
Turn the dough onto a lightly floured surface and gently knead 7 to 8 times—avoid overworking as this will make the biscuits tough. Pat the dough into a 9-by-6-inch rectangle, then cut into six 3-inch squares. Arrange the squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes. Let the biscuits cool to a warm temperature on the baking sheet.
In a 10-inch heavy skillet, melt the 3 tablespoons butter over moderate heat. Add the chopped onion, carrot, celery, salt, and pepper, stirring occasionally until the vegetables are tender and soft, about 8 to 10 minutes. Sprinkle the 2 tablespoons flour over the vegetables and cook, stirring, for 1 minute. Stir in the chicken broth and fresh thyme, bring to a boil while stirring, then boil over moderate heat, stirring occasionally, for 2 minutes.
Reduce the heat to low and add the half-and-half and chopped cooked chicken to the gravy mixture. Gently simmer until the chicken is heated through, about 3 minutes. Stir in the lemon juice to finish the sauce.
Carefully slice each biscuit horizontally in half. Place the bottom half of each biscuit in a shallow bowl, then generously spoon the chicken and gravy mixture over the biscuit bottom. Cover with the top half of the biscuit and serve immediately.
